Creamy Garlic White Pizza (Printable)

Velvety garlic cream sauce, bubbly mozzarella, and perfectly crisp crust make this white pizza a comforting Italian-American favorite.

# Ingredient List:

→ Pizza Dough

01 - 1 pound fresh pizza dough

→ Garlic Cream Sauce

02 - 2 tablespoons unsalted butter
03 - 4 garlic cloves, finely minced
04 - 2 tablespoons all-purpose flour
05 - 1 cup whole milk
06 - 1/4 cup heavy cream
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 cup grated Parmesan cheese

→ Toppings

10 - 2 cups shredded mozzarella cheese
11 - 2 tablespoons grated Parmesan cheese
12 - 1 tablespoon chopped fresh parsley
13 - Olive oil for brushing

# How to Prepare:

01 - Preheat oven to 475°F and place pizza stone or baking sheet inside to heat.
02 - On a floured surface, roll out pizza dough into a 12-inch round. Transfer to parchment paper.
03 - In a small saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in flour and cook for 1 minute more. Gradually whisk in milk and cream, then add salt and pepper. Simmer, whisking constantly, until thickened, about 2-3 minutes. Remove from heat and stir in Parmesan cheese until smooth.
04 - Spread garlic cream sauce evenly over pizza dough, leaving a 1/2-inch border.
05 - Sprinkle mozzarella evenly over the sauce, then top with additional Parmesan cheese.
06 - Brush the exposed crust with olive oil for extra color and crispness.
07 - Transfer pizza on parchment to preheated stone or baking sheet. Bake for 12-15 minutes, or until crust is golden and cheese is bubbling and lightly browned.
08 - Remove from oven, garnish with fresh parsley if desired, slice, and serve hot.

# Expert Suggestions:

01 -
  • The garlic cream sauce is so silky it coats every bite without feeling heavy.
  • It comes together faster than waiting for delivery and tastes twice as good.
  • You can taste each ingredient instead of everything drowning in tomato.
  • The edges get crispy and golden while the center stays soft and cheesy.
02 -
  • Don't skip heating the pizza stone or sheet, a cold surface will give you a pale, floppy crust.
  • Whisk the sauce constantly once you add the milk or it will clump up on you.
  • If the garlic starts to brown too fast, pull the pan off the heat for a second, burnt garlic tastes bitter and ruins everything.
  • Let the dough come to room temperature before rolling it out or it will fight you the whole way.
03 -
  • Use a pizza peel dusted with cornmeal if you have one, it makes transferring the dough so much easier.
  • Let the sauce cool slightly before spreading it on the dough or it will make the crust soggy.
  • If your oven runs cool, bump the temperature up to 500°F and keep a close eye on it.
  • Fresh mozzarella works too, but drain and pat it dry first or your pizza will swim in moisture.
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